|Lite Coconut Cake|
"This cake tastes so awesome that your guests may not recognize the calories are missing!"
- 1 (18.25 ounce) bundle white cake blend
- 1 cup white sugar
- 1 (8 ounce) field fats unfastened bitter cream
- 2 cups flaked coconut
- 1 half of cups lite frozen whipped topping
|Prep : 30M||Cook : 14M||Ready in : 1H30M|
- Prepare cake mix according to directions, using a 2 egg carton of egg substitute if preferred. Bake in two 9 inch spherical layers; break up layers horizontally when cool to make four layers.
- Blend collectively sugar, bitter cream and coconut and relax. Spread all however 1 cup of this aggregate among the layers. Blend the last cup of combination with the whipped topping and spread on the pinnacle and facets of the cake. Seal cake in hermetic box and refrigerate for as a minimum one to a few days before serving.
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